Gingerbread Cookies

December 27, 2013

Every Christmas The Hubby, Little Miss and I attend a pajama party on Christmas Eve, spend Christmas morning at our own house and then go off to the In-Laws for Christmas Dinner. I had to make dessert for both parties and found these two great recipes. Peppermint Brownies here (which I have renamed Candy Cane Brownies) and Gingerbread Cookies here.

Here is how I made the Gingerbread Cookies.

A decent amount of ingredients.This is a view of the dry ingredients in the sifter.All of the dry ingredients have been sifted together.I cut up the butter before adding it into the stand mixer, I find that it breaks down faster. The butter has been creamed.Both the white sugar and brown sugar has been mixed with the butter.Eggs and molasses have been added to the mix.Flour has been added.I scooped half of the batter onto saran wrap to chill in the fridge overnight.The batter is ready for the fridge.I let the batter sit in the fridge for about 24 hours. I turned on the over, prepared two cookies sheets with wax paper. Flour my counter, the cookie cutter, and my rolling pin. I removed the dough from the fridge as the last step.Ready to roll out the dough.I position the cookie cutter as close to each cut out as I can, to get the most out of each roll. Every time you roll out the dough, it warms up and starts to break down.These cookies do not spread out when they bake, so you can place more cookies onto the sheet than say a chocolate chip cookie which does spread out.Here are the finished cookies. What I loved about this recipe, is that the cookies remained soft even after they cooled. The only thing I did not enjoy about these cookies, was the black pepper. The next time I make them, I will try omitting the black pepper. Other than that they were lovely Gingerbread cookies that the family enjoyed!